Carrabba's® Chicken Marsala Recipe -
Carrabba's(R) Chicken Marsala Recipe

Carrabba's® Chicken Marsala

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"This classic Italian chicken dish gets Carrabba's® special touch with lots of prosciutto, Marsala wine, and chopped fresh parsley."

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Original recipe makes 1 serving Change Servings


  1. Lightly season chicken with salt and black pepper. Heat oil or clarified butter over medium high heat in a saute pan. Once the oil is hot, lightly dredge the chicken in flour and add to saute pan.
  2. Cook chicken for 2-3 minutes until browned and then flip over. Cook about 1 minute more, add the mushrooms and cook for another minute. When chicken is almost finished, add the Marsala wine, prosciutto, onion, a pinch of salt and black pepper, and allow the wine to reduce by 85%. When most of the wine has been evaporated, remove pan from heat and toss the chicken and mushrooms well. Allow the pan to cool for a minute. The wine should be almost all evaporated and reduced to a thick syrup.
  3. Cut the butter into small cubes (about 6). Return the pan to low heat and, using a wire whip, fold the butter into the reduced wine one cube at a time. Stir constantly as you add the butter. Do not allow the sauce to get too hot or it will separate. Once all the butter is folded in, add chopped parsley and toss.
  4. Place the sauteed chicken on the plate and spoon the remaining sauce over the chicken. Serve with your favorite side of pasta or vegetable.
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Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2011

I am pretty sure that Carrabba's actual Chicken Marsala does not have any flour - so I took away a star for that alone. With that being said, this is actually a decent recipe. I used 2 chicken breasts with the sauce recipe, which was the perfect amount of sauce. I also increased the onion to 1/4 cup and the mushrooms to 1/2 cup. I will probably try this again, just grilling the chicken (the chicken from Carrabba's chicken marsala is GRILLED) and making the sauce on the side - and minus the flour. Thanks for the recipe! Updated 11/28 - made this with grilled chicken (using measurements above) and removed the flour. Tasted just like Carrabba's! Thanks again!

Most Helpful Critical Review
Oct 09, 2011

I thought this was ok. Thought it was way too buttery. Would definitely reduce on the butter next time. I would probably also add more Marsala Wine. The way the recipe is right now, I wouldn't make it again.

Oct 07, 2011

You've got to try this-this recipe is exceptional! I had to sub bacon for prosciutto and it was still the best Chicken Marsala I have ever tasted-and that includes all the versions I've tried at Italian restaurants. YUM!

Aug 22, 2011

AMAZING!!! I would never make another chicken marsla recipe again, this is it!!

Nov 07, 2011

Changed to 4 servings, but used 1 stick of salted butter instead of 2 unsalted sticks (couldn't bring myself to use 1/2 lb of butter on 1 dish, and we didn't notice a difference.) Served w/ penne pasta, steamed broccoli & fresh hot bread w/ italian seasoning/olive oil for dipping. Felt like we were at the restaurant!

Nov 07, 2011

I found this recipe a couple of years ago on a copycat sight. It is so excellent that this year when my son got married, I did all the cooking and this was one of the favorites among the guests, they all raved about it.

Jan 22, 2012

Excellent Chicken Marsala. I did use about 1/3 of the butter called for and still made a wonderful sauce over some angel hair pasta. This is my go to recipe now :) Thanks Carraba's for the great recipe.

Nov 07, 2011

Haven;t made this yet but every year my husbands holiday party is catered by Carrabba's. And this is always included. We end up freezing leftovers and i think he gets tired of it after awhile. We'll have to try.


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